Ingredients:

  • 3 cups (450g) cooked shredded chicken breast
  • 1 packet (30g) taco seasoning
  • 1 can (14.5 oz / 411g) fire-roasted diced tomatoes with green chiles, undrained
  • 1 cup (150g) frozen corn, thawed
  • 1 can (15 oz / 425g) black beans, rinsed and drained
  • 1/2 cup (120g) sour cream
  • 4 oz (113g) cream cheese, softened
  • 1 tsp (5ml) lime juice
  • 3 cups (90g) corn tortilla chips, lightly crushed
  • 2 cups (225g) Monterey Jack cheese, shredded
  • 1 cup (115g) sharp Cheddar cheese, shredded

Instructions:

  1. In a large mixing bowl, combine the shredded chicken, taco seasoning, undrained fire-roasted tomatoes, corn, and black beans. Stir until the chicken is evenly coated in the tomato juices and spices.
  2. In a small bowl, whisk together the sour cream, softened cream cheese, and lime juice until velvety; fold this mixture into the chicken base until well combined.
  3. Preheat your oven to 375°F (190°C). Spread half of the crushed tortilla chips across the bottom of a 9x13 inch baking dish to create a structural base.
  4. Pour the chicken mixture over the chips, smoothing it with a spatula to ensure an even layer.
  5. Top with the remaining chips, then sprinkle the Monterey Jack and Cheddar cheeses evenly across the top.
  6. Bake for 25–30 minutes, or until the cheese is bubbling and has developed golden-brown toasted spots. For a shattering crust, turn the broiler on for the final 2 minutes.
  7. Let the casserole rest for 5 minutes before slicing to allow the layers to set.